Sweet Breads Larded

Sweet Breads Larded...

A couple of Sweet Breads, a few strips of bacon, onions, carrots, sweet herbs, pepper, salt, spice to taste, a small quantity of rich stock. Trim a couple of Sweet Breads, soak them half an hour in tepid water, then parboil them for a few minutes, and lay them in cold water; when quite cold, take them out, dry them, and lard them quickly with fine strips of bacon. Put a slice of fat bacon in a stew pan with some onions, carrots, a bunch of sweet herbs, pepper, salt, and spices to taste, and a small quantity of rich stock; lay the sweet breads on this, and let them gently stew till quite done, basting the top occasionally with the liquor. When cooked, strain the liquor, skim off the superfluous fat, reduce it almost to a glaze, brown the larded side of the Sweet Breads with a salamander, and serve with sauce over them.

FROM: The American Pure Food Cook Book and Household Economist (The Marguerite Series, No. 141, Feb. 1899, Subscription Price $ 6.00/year) © 1898, Geo. M. Hill Co., Publisher, Chicago, Il.